Its Christmas time! So indulge with this Roast Christmas Turkey or Chicken with Gravy recipe
1 small turkey or 1 large chicken
1 onion, peeled
1 carrot, peeled
1 rib of celery
a few sprig of parsely
4 t (20 ml) Ina Paarman’s Garlic and Herb Seasoning
2 t (10 ml) Ina Paarman’s Chicken Stock Powder
3/4 cup (175 g) melted butter or oil
large sheet of baking paper (NOT wax paper)
1 x 200 ml Ina Paarman’s Gravy Ready to Serve Sauce
2 T (30 ml) sherry
dash of lemon juice
pinch of sugar
unsalted butter (optional)
Thaw the poultry slowly in the refrigerator (4 kg turkey take 2 days). Rinse the bird and cut away excess fat around the cavity. Cut off the wing tips and remove the oil glands on top of the parson’s nose.
Season the cavity with Garlic and Herb Seasoning and place the onion, carrot, celery and parsley inside. Truss (tie up) the bird with cotton string. Rub a mixture of Garlic and Herb Seasoning and Chicken Stock Powder into the skin. Melt the butter over a gentle heat and brush generously over the bird and on one side of the baking paper.
Wrap the bird lightly in its buttered paper blanket, place on a trivet in a roasting pan with 500 ml hot water in the bottom. Roast at 180C, allowing 30 minutes cooking time per kilogram plus 30 minutes testing time. A 4 kg turkey will require 21/2 hours.
Although covered, the bird will acquire a mouth-watering, golden-brown colour, retaining all the moisture and natural juices.
For the gravy, unwrap the bird and allow juices to run into the roasting pan. Skim off excess fat. Add pack of Ready to Serve Gravy together with sherry, lemon juice and sugar to taste. The gravy may be further enriched by beating in a few cubes of unsalted butter using a wire whisk.
Present the bird on a large porcelain or silver platter. Arrange slices of terrine (recipe follows), on one side and watercress or parsley on the other side for colour contrast. Serve each guest with a slice of white as well as dark meat, accompanied by a slice of terrine.
By: Ina Paarman